Teriyaki Turkey Meatballs Recipe
We raised turkeys, so I'm always on the lookout for tasty recipes. These meatballs are great hors d'oeurves or as a main dish over noodles or rice.
- 1 Eggland's Best Egg
- 1/4 cup dry bread crumbs
- 2 tablespoons chopped celery
- 2 teaspoons dried minced onion
- Dash ground ginger
- Salt and pepper to taste
- 1/2 pound ground turkey
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons sherry or additional chicken broth
- 2 tablespoons pineapple juice
- Hot cooked rice or noodles
- In a bowl, combine the egg, bread crumbs, celery, onion, ginger, salt and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 12-18 minutes or until no longer pink; drain.
- For sauce, in a saucepan, combine the cornstarch, ginger and broth until smooth. Stir in the soy sauce, sherry or additional broth and juice. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add meatballs and cook until heated through. Serve over rice or noodles. Yield: 2 servings.
Originally published as Teriyaki Turkey Meatballs in Cooking for One or Two Cookbook 2003, p173
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